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Learn how to make sweet potato muffins with grated carrot, cranberries and walnuts. These muffins are extremely moist, light, fluffy and are completely gluten free and vegan friendly.

In my house we always have a surplus of sweet potatoes and like to make a number of different recipes with them.

Anything from pudding to mash or even sweet potato waffles because we don't like to waste them.

Today I want to show you how to make some sweet potato muffins from scratch. The good thing about this recipe is that they are vegan friendly and gluten free.

These muffins are also relatively easy to make and most importantly, they don't require a lot of effort.

They are perfect to consume as a seasonal treat or they can be eaten any time of year - the choice is yours!

Reasons to make these muffins

These muffins are so easy and quick to prepare
So compact that you can carry them with you or eat on the go
A great way to incorporate vegetables into your diet/lifestyle
Suitable for child and picky eaters
The ideal recipe for using any leftover sweet potato

Ingredients you need

Sweet potato puree - You can use canned puree (make sure they are not additional ingredients or simply boil/steam the sweet potato and mash it down.
Raw cane sugar - It is best to use a granulated sweeter such as raw cane sugar or coconut sugar for this recipe.
Oil - Olive oil or any neutral tasting oil with no flavour.
Plant based milk - Any creamy plant based milk i.e almond or cashew nut works best.
Cranberries and walnuts - These are my choice of dried fruit and nuts.
Flax egg - To make this recipe vegan friendly, a flax eggs (egg replacement is used)
Carrot(s) - greated so it works seemlessly with the batter.
Flour - I used my homemade gluten free flour blend.
Cinnamon, nutmeg, ginger, cloves - these are warming spices that I used.
Vanilla and pink salt - To enhance the flavour and taste.
Baking powder and baking soda - Both are used a raising agents for the muffins

The steps

Preheat the oven to 356F/180C.
Line a muffin pan with cupcake liners and set aside.
In a medium sized bowl, add the gluten free flour, raw cane sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, pink salt, cranberries and walnuts.

Mix together so everything is combined.
In another medium sized bowl, add the sweet potato puree, grated carrot, almond milk, olive oil, flax eggs and vanilla extract.

Add the bowl with the dry ingredients to the wet ingredients, in increments while stirring until the smooth batter is formed.
Spoon the batter into the muffin/cupcake liners filling up to ¾.

Bake for 20-25 minutes until the muffins are golden brown (check the readiness by inserting a toothpick/skewer, if should come out clean when done).
Once the muffins are done, transfer them to a cooling rack to completely cool down.

Notes and tips

This is the recipe link that you will need in order to make Flax Eggs.
I'm using my homemade Gluten Free Flour Blend, if you choose to use any type of GF flour the results may vary.
This recipe should make up to 10 standard size muffins.
Any leftovers should be stored (when cool) in an airtight container for up to 2 days.
I recommend consuming the muffins without freezing them as they hold up a lot better.
Feel free to add mixed nuts/seeds, berries or other dried fruit.

More vegan sweet treats to try

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Sweet Potato Carrot Muffins (Vegan)

Reasons to make these muffins

Ingredients you need

The steps

Notes and tips

More vegan sweet treats to try